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Patrick McFarlin

A toast to toast: The breakfast classic becomes a gourmet sensation

in Nonfiction by

I’m here to tell you that the current toast craze did not originate in San Francisco. Alas, northern California’s hipster den is merely responsible for the resurgence of toast, and the fact that people are now clamoring to order out what home cooks and food writers have been savoring at their kitchen tables for ages. A voracious reader of food memoirs, I’ve come across a recurring theme—one that has appeared in book after book by food writers of all ages and culinary backgrounds. That theme? Toast. And I’m not talking buttered slabs of processed bread clutched in a paper towel on the way out the door. This kind of toast, the kind that our San Francisco friends currently worship, is…

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